Ingredients

(cooking time: 50 min; 8 servings)

  • Minced clams – 3 6.5-oz cans
  • Onions – 1 cup, minced
  • Celery – 1 cup, diced
  • Potatoes – 2 cups, cubed
  • Carrots – 1 cup, diced
  • Butter – ¾ cup
  • All-purpose flour – ¾ cup
  • Half-and-half – 1 quart
  • Red wine vinegar – 2 tbsps
  • Salt – 1 ½ tsps
  • Fresh ground black pepper – to taste

Instructions

  • Place all vegetables into a large skillet, add clam juice from all cans, top with water to cover the vegetables, and cook, covered, over medium heat until tender.
  • Add butter to a large, heavy saucepan, let melt over medium heat. Whisk in flour, then half-and-half until smooth and thickened. Add vegetables and clam juice. Let heat through, but do not let boil.
  • Add clams right before serving, otherwise they will get chewy. Let heat through, stir in wine vinegar, season with salt and pepper and serve.
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